Chocolate fondant is my Mother’s favourite. Just weeks before my wedding our roles were reversed and she found herself following me around the kitchen for a change. For all the recipes I was inheriting, this was one I would be leaving behind for Mum. I reminded her to keep an eye on the melting butter and chocolate to stop it from burning, to remember to sift the flour to avoid lumps and to gently fold it in. She wasn’t impressed when I cracked an egg with one hand, and raised a brow at the amount of sugar. I showed her how to rub the ramekins with butter so the fondant can easily slip out as soon as it’s out the oven, and be devoured. She didn’t write any of this down despite my insisting on it, and promised she would commit it all to memory. She never did get around to purchasing the ramekins from Amazon when I left home with mine, so I can’t be too sure if she has had any success in trying to recreate my fondant recipe on her own. Or, maybe she’s just waiting for me to make it for her during one of my weekly visits.
Since leaving home I’ve made something of a habit dragging Conor to see my family at least once a week. With “Mum’s” just a short 15 minute walk, which often feels longer than it actually is, it feels like I never really left. Although the house no longer looks the way it used to – they’ve had the decorators in – I can still climb the stairs with my eyes closed, know which bathroom door knob is prone to jamming, and work the remote without pressing any of the buttons that no longer work. And Mum’s cooking still tastes the same.
Last week when Conor and I unexpectedly couldn’t make it, Mum sent my brother as delivery boy with tupperware filled with dinner. It’s only fair I soon return the favour, and turn up on her doorstep with ramekins and dark chocolate in my bag next time. Instead of tic tacs and tissues.
The fact fondant is my Mother’s favourite is always surpring because she hates anything remotely rich. But sometimes I need to remind myself that even my own Mother is human and prone to indulge every now and then. Chocolate fondant is easily decadent and luxurious, whilst asking for very little in terms of preparation and skill. The trick is in the timing. Do not leave the ramekins in the oven for a second longer than 12 minutes, and turn them out immediately, to enjoy that satisfying, albeit slightly messy, melt in the middle.
- 150g dark chocolate, roughly chopped
- 100g unsalted butter
- 145g soft light brown sugar
- Juice and zest of 2 oranges
- 3 large eggs
- 55g self raising flour
- Preheat oven to 200C/ 400F/ Gas mark 6.
- Melt the chocolate and butter in a pan over a low heat. Once melted, remove from the heat and stir in the sugar.
- Once the mixture has cooled, add the eggs 1 at a time, followed by juice and zest of the oranges. Sift in the flour and fold the mixture together.
- Pour the mixture into greased ramekins, approx. ⅔rds of the way. Place them in the oven for approx. 10 - 12 minutes. Once baked, turn out the chocolate fondants and serve warm.
Keep a careful eye on the time to ensure the fondant gets that melted chocolate middle.